JPS55156559A - Low caloric noodle - Google Patents

Low caloric noodle

Info

Publication number
JPS55156559A
JPS55156559A JP6353679A JP6353679A JPS55156559A JP S55156559 A JPS55156559 A JP S55156559A JP 6353679 A JP6353679 A JP 6353679A JP 6353679 A JP6353679 A JP 6353679A JP S55156559 A JPS55156559 A JP S55156559A
Authority
JP
Japan
Prior art keywords
noodle
dough
sheet
food
powder
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP6353679A
Other languages
Japanese (ja)
Inventor
Takeshi Sato
Kazuo Kaneda
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MARUKAWA SHIYOKUHIN KK
MARUKAWA SHOKUHIN KK
Minato Seiyaku KK
Original Assignee
MARUKAWA SHIYOKUHIN KK
MARUKAWA SHOKUHIN KK
Minato Seiyaku KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by MARUKAWA SHIYOKUHIN KK, MARUKAWA SHOKUHIN KK, Minato Seiyaku KK filed Critical MARUKAWA SHIYOKUHIN KK
Priority to JP6353679A priority Critical patent/JPS55156559A/en
Publication of JPS55156559A publication Critical patent/JPS55156559A/en
Pending legal-status Critical Current

Links

Landscapes

  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Noodles (AREA)

Abstract

PURPOSE: A low caloric noodle suitable to a food for an overweight person, obtained by kneading wheat flour containing konjak powder, aging the dough at normal temperature, and watering, kneading and making the dough into a noodle.
CONSTITUTION: 300W350g of konjak powder is mixed with 1kg of wheat flour, and an adequate amount of water is sprinkled over the mixture and aged at normal temperatur for at least 12hr to make the powder into a sol. The resulted dough is kneaded with an adequate amount of water in a mixer, and the kneaded dough is formed into a noodle sheet by a double surface compounding machine. The sheet is then passed through a sheet rolling machine etc., and cut by blade rolls into raw noodle. The raw noodle is directly used or dried into a dry noodle, and the calorific value is about 60% of the ordinary "udon" (wheat vermicelli). The noodle is suitable to the beauty food or healthy food.
COPYRIGHT: (C)1980,JPO&Japio
JP6353679A 1979-05-22 1979-05-22 Low caloric noodle Pending JPS55156559A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP6353679A JPS55156559A (en) 1979-05-22 1979-05-22 Low caloric noodle

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP6353679A JPS55156559A (en) 1979-05-22 1979-05-22 Low caloric noodle

Publications (1)

Publication Number Publication Date
JPS55156559A true JPS55156559A (en) 1980-12-05

Family

ID=13232028

Family Applications (1)

Application Number Title Priority Date Filing Date
JP6353679A Pending JPS55156559A (en) 1979-05-22 1979-05-22 Low caloric noodle

Country Status (1)

Country Link
JP (1) JPS55156559A (en)

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